The Sandwich Artist greets and serves guests, prepares products, maintains food safety and sanitation standards, and also handles payments.  Exceptional guest service is a major component of this position. 

A structured Bartender role is critical to assist all beverage staff in daily Food & Beverage operation of the River Cree Resort & Casino.  Reporting to the Beverage Manager, the Bartender will be responsible to receive and prepare drink orders in an efficient and timely manner.

A structured Server role is critical to serve prepared foods and drinks to casino guests.  The server will typically spend the most time with guests during their stay at the casino. Reporting to the Food & Beverage Manager, the Server will be responsible for collecting food and drink orders from guests. This will include collecting special dining requests they may have. They will also assist guests to choose selections they would enjoy and answer questions regarding allergy alerts. He/she will bill and collect cash after meals from guests.

A structured Barback role is critical to assist bartenders with the preparation of drinks as well providing our guests with the best service and experience.  Reporting to the Beverage Manager, the Barback will be responsible to assist the entire bartending team. This will include completing tasks such as stocking, cleaning, and assisting bartenders and servers in their role.

The Sandwich Artist greets and serves guests, prepares products, maintains food safety and sanitation standards, and also handles payments.  Exceptional guest service is a major component of this position. 

Reporting to the Cage Supervisor, the Count Room Clerk will ensure they promote the utmost integrity and respect to all management and staff. Responsible for the count of currency pulled from slot terminals, TITO redemption kiosks (TRK’s), outlet floats, currency orders received and poker rakes. The position is also responsible for preparing bank deposits.

A structured In Room Server role is critical to serve prepared foods and drinks to Hotel guests.

The primary role of the Health & Safety Coordinator (HSC) is to ensure that the resort is compliant with all Alberta Occupational Health & Safety legislation. The HSC will be responsible for implementation, execution and maintenance of the Resort’s Health & Safety Program.

Manages all day to day engineering/maintenance operations, including maintaining the building, grounds and physical plant with particular attention towards safety, security and asset protection. Assists with managing the budget, capital expenditure projects, preventative maintenance and energy conservation. Responsible for maintaining regulatory requirements. Assists with leading the emergency response team for all facility issues.

The Shuttle Driver will be responsible for the safe and efficient operation of our 24 passenger bus, and 15 passenger van.  As a member of our transportation team, the drivers are often the first point of contact for our clients who utilize our complimentary shuttle service, to and from our resort.  Additional duties may include assisting our marketing and promotional departments in transporting personnel, equipment, and/or luggage for acts and artists scheduled at The Venue.

Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Directly reporting to the Engineering Manager, the Administrative Assistant is focused on providing confidential administrative services and support to the Engineering Manager.

Serve our guests in accordance with Resort Standards of Guest Services in a gracious and professional manner.  Take pride in all facets of service, quality, timeliness, appearance and cleanliness.  Show initiative and take immediate steps to correct any service shortfalls to ensure complete guest satisfaction, whether inside or outside your department.

Oversees revenue management activities and managers within area of purview. Responsible for balancing the financial objectives of different lodging products to maximize total revenues and profit associated with guest rooms. Position is accountable for pricing, positioning and inventory. Oversees all processes associated with demand, revenue, inventory, forecasting and opportunity analysis. Develops and recommends sales strategy for pricing of the transient customer, wholesale, and group segments. Identifies new revenue opportunities and effectively communicates sales strategy and pricing to all key stakeholders.

The Chef de Partie is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are clean and sanitary at all times. They must be able to work fast yet diligently with a focus on consistency while open to direction.

The main purpose of the job is to support and assist the responsible manager to maintain a safe environment. The key role would be to repair and maintenance of equipment.

Assists the Sous Chef to manage the kitchen operations and staff daily to ensure a consistent, high quality food product.  Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen.  As a Junior Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Note: The schedule for this position may vary and would require the ability to work shift work, late nights, overnights, weekends and holidays.   A structured Security Officer role is critical to the success of the River Cree Resort & Casino. The primary purpose of the Security Officer is to ensure the safety and well being of guests and associates of the River Cree Resort. 

The Second Cook is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are clean and sanitary at all times. They must be able to work fast yet diligently with a focus on consistency while open to direction.

The First Cook is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are always clean and sanitary. They must be able to work fast yet diligently with a focus on consistency while open to direction.